I visited the Long Beach Aquarium of the Pacific today, hoping to get some nice photos of fish. Once again, I found photographing the fish in tanks a daunting task. I enjoyed the visit, and loved watching the fish and invertebrates, but I wasn’t really happy with the photos.
They have a great new exhibit on human population growth, population densities around the globe, energy usage around the globe, global warming, and overfishing of the oceans. Gee, do you think those things might be related? The larger the human population grows, the more impact we have on the natural environment.
Global warming is causing acidification of the oceans as well as temperature changes. Coral reefs are dying off, sharks are being fished out, and the Atlantic bluefin tuna is probably doomed.
People love petting sharks and rays. I hope that we can stop the slaughter of sharks for their fins.
black-tipped reef shark
These rays were probably four feet across. The diver was hand-feeding them, putting the food directly into their mouths.
Male sea horses carry their offspring in abdominal pouches until they're ready to swim off on their own.
Leafy sea dragons rely on camoflage to avoid predators.
There are too many fish species for me to be able to name them all.
Don't know the name of this species either.
Clownfish are immune to the stinging cells of anemones.
Visit the website of the Monterey Bay Aquarium to get their seafood watch list, and eat only sustainably harvested or farmed fish.
Are you getting tired of tomatoes yet? When they’re gone, I’ll miss them, but right now I’m getting a bit weary of non-stop spaghetti sauce. Still, that’s easier for me than canning them. Lord knows we can’t eat them all fresh. Maybe planting 19 tomato plants was overdoing it a bit.
We had our first Brandywine tomato yesterday in a salad Nicoise. Oh my, I see why people rave about them. The flavor put my Black Krims to shame, and I love the Black Krims. There was a complex flavor-burst of tomatoey sweetness mixed with a pleasant acidic contrast, loads of flavor. Wish I had photographed the salad, but we gobbled it up too fast.
Yet another pot of tomatoes are about to become spaghetti sauce
After they simmered for a half hour, I put them through my mother's old 1930s colander, which chefs these days call a chinois.
I browned an onion and some garlic in olive oil, poured in the strained tomato sauce, added a small can of tomato paste and some oregano from the garden and simmered it until the consistency was just right. Some of this batch got mixed with Italian sausage and poured over linguini. Some of it got mixed with ripe olives and sliced browned sausage and poured over spaghetti. And the rest got frozen.
This is the last harvest from my Granny Smith apple tree. Critters got nearly half my crop, but I still got a pie and two apple Brown Bettys out of it, plus apple pancakes and apples in the two batches of guava jam that I made.
We didn’t get enough apples this year to get tired of them. Darn it. The tree produced a respectable 30 apples, but we got barely more than half of that number. Next year, I’m going to stake the heavy branches and cover the tree with netting. Do I really say that every year? Do I really forget to do it every year? Well, there’s always next year.